Warm Turkey and Garlic Pasta Salad Time: 35 minutes
This is based on a Williams-Sonoma recipe. You'll get plenty of garlic flavor in the simmered stock - so adding the whole cloves to the pasta is optional; just discard after simmering if you choose. The long, slow cooking does make them rather sweet, though, so you may want to try one!
12 oz (350gr) turkey breast meat
8 garlic cloves
1 cup chicken stock
2 tbs snipped fresh chives
2 tbs snipped fresh oregano
2 tbs snipped fresh parsley
1 tbs olive oil
2 tbs balsamic wine vinegar
3 tbs olive oil - the good stuff
1 tsp dijon mustard
1 1/4 cups bite-size pasta, penne, rigatoni, fusilli
Cook pasta according to package instructions. When done, drain, rinse with cold water, drain well and toss with 1 tbs of good olive oil. Set aside. Cut turkey into large, bite-size pieces, either strips or cubes. Peel garlic but leave whole. Heat 1 tbs oil in medium nonstick skillet. Add turkey and garlic and sauté. When turkey is done remove, leaving garlic in the skillet. Garlic should be lightly browned. Add chicken stock to skillet, reduce heat to low and simmer uncovered until garlic is very tender and there is 2 - 3 tbs of stock left in skillet, about 25 minutes. Snip all herbs and add to pasta. Add turkey to pasta. When the garlic is done add it to the pasta (or not).
Pour remaining stock into a small bowl. Add vinegar, mustard and remaining 2 tbs olive oil and whisk well to combine. Pour over pasta, toss well and serve.
Cooking for Two? Or more?
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